Sweet Potato Pie
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Recipe courtesy of Ginevra Iverson for Food Network Kitchen

Sweet Potato Slab Pie

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  • Level: Easy
  • Total: 2 hr 25 min
  • Active: 35 min
  • Yield: 12 servings
The joy of a slab pie is you get twice the number of servings as with a traditional pie but with no extra work. This easy sweet potato version is smooth and creamy with a warming touch of vanilla. And because it's so simple to make ahead, it's the perfect dessert for a busy holiday.



Special equipment:
a 2.5-quart broiler-safe baking dish (about 9 by 13 inches)
  1. Preheat the oven to 350 degrees F.
  2. Combine the sweet potatoes, butter and 1 teaspoon salt in a 2.5-quart broiler-safe baking dish and cover tightly with foil. Bake, tossing the sweet potatoes halfway through and re-covering the dish with the foil, until the sweet potatoes are tender, about 50 minutes.
  3. Transfer the sweet potato mixture to a large bowl, including any remaining butter from the dish. Mash with a whisk, then whisk in the cream, brown sugar, vanilla, eggs and 1/2 teaspoon salt to combine.
  4. Rinse and dry the baking dish, then butter it lightly. Stack the pie crusts on top of each other and roll them out on a clean surface until they are large enough to cover the bottom of the baking dish and come 2 inches up the sides; crimp the edges. Pour in the filling. Bake until the filling is set and the crust is golden, about 1 hour.
  5. Increase the oven to broil. Top the pie with the marshmallows and broil until golden, 1 to 2 minutes.
  6. To make ahead: Bake the pie and let it cool to room temperature (don't add the marshmallows). Cover and refrigerate up to 4 days. To serve, bring the pie to room temperature and warm in a 350-degree F oven until heated through, about 15 minutes. Add the marshmallows and broil as directed above.